Abstract
ABSTRACT This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction on mesophilic, psychrotrophic and Enterobacteriaceae counts (P<0.05) on dry conveyor belts compared to wet ones was observed. For the chicken leg (consisting of drumstick and thigh) samples, no statistically significant differences were detected on counts of indicators of microorganisms on poultry legs (composed by drumstick and thigh). For poultry meat conducted on wet or dry conveyor belts, 99% and 86%, were positive for Listeria spp, respectively. Only one sample of chicken leg was positive for presence of L. monocytogenes. These results demonstrate that there is no need to use water for cleaning conveyor belts during processing, which allows a reduction on the use of potable water in poultry slaughterhouses without jeopardizing food safety and public health.
Highlights
The conveyor belts in cutting and deboning rooms in poultry slaughterhouses are used to allow hygienic conditions during meatThe indicator microorganisms are useful to evaluate the microbiological quality of food, providing information regarding food contamination degree and hygienic conditions during processing and storage (Santos, 2009)
The main indicators of hygienesanitary conditions of food are bacteria included in Enterobacteriaceae family, such as Escherichia coli (Silva et al, 2010), and Staphylococcus spp genus which includes species often associated with the hygienic conditions during food handling (Kwok e Chow, 2003)
Listeria monocytogenes is considered as the most important pathogenic specie and its presence is reported at refrigerated environments and food due its ability to grown at low temperatures
Summary
The indicator microorganisms are useful to evaluate the microbiological quality of food, providing information regarding food contamination degree and hygienic conditions during processing and storage (Santos, 2009). According to Silva et al (2010), the total count of mesophilic aerobic bacteria is useful to obtain information about food shelf-life, the hygienic conditions of ingredients and the conditions of processing and handling. Listeria monocytogenes is considered as the most important pathogenic specie and its presence is reported at refrigerated environments (e.g. cutting rooms) and food due its ability to grown at low temperatures. Considering these mentioned aspects, this study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Arquivo Brasileiro de Medicina Veterinária e Zootecnia
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
